Layered Pumpkin Lush

My kitchen has been buzzing with activity the last couple of days! I made the mistake of sending out an email to all the family coming over for Thanksgiving asking what was the number one thing they wanted for dinner. Needless to say, I have made 2 cheesecakes, 1 fried ice cream cake, 2 chocolate chiffon pies, 1 pumpkin pie, and today, I’ll be making a cran-apple pie! In this family the Turkey is a “side dish” and dessert is the main course! lol It’s all about priorities people! 😉

Last week I hosted another event. The ladies hosting with me decided we would serve “Pumpkin” desserts! I was totally on board since I’m a lover of pumpkin!

I wanted to make this yummy layered pumpkin lush! Like it’s brother and sister, Chocolate Lush, and my personal favorite… lemon lush, this pumpkin lush starts out with an amazing buttery pecan crust!

It is then followed by a rich cream cheese layer, followed by a thick layer of pumpkin…hmmmm…lusciousness, I don’t know another way to describe it. For the finale, it is topped off with Cool Whip and more chopped pecans! Oh holy yum! The flavor and texture combinations make this one dreamy bite after another!


This is a “layered” dessert so it does take a little bit of time and effort. However, it is not a difficult dessert to make at all!

Start out with the buttery pecan crust. In a large bowl combine 2  cups of flour,  3/4  cup butter, softened, 3/4 cup chopped pecans. Mix that all together.

Tip: Mix it in your mixer. It will whip up super fast and easy!

Tip #2:  During the holiday baking season, I leave a pound of butter sitting out on the counter. That way I always have soften butter when I need it. Now, don’t get me wrong…I don’t it leave it there for days and days! (I’m not totally looney…yet!) I just leave one there the night before I know I’ll be doing a lot of baking. I also chop large amounts of pecans and walnuts and keep them in zip lock bags during this time of year. Then I always have them ready to use. 😉


Place your dough in bottom of a sprayed 9 x 13 dish. Be sure to spray it so the crust doesn’t stick to the bottom of your dish!


To make it easier to spread the crust over the bottom of the pan, I break mine into “chunks” like the photo below and then push it with my fingers tips over the bottom of the pan.


Bake the crust for 15 minutes. Allow to cool completely.


In a medium bowl, mix cream cheese and powder sugar. Add 1 cup of Cool Whip. This will be your rich cream cheese layer.


Spread carefully on top of cooled crust with a spatula. Do this gently as that buttery crust is rich and crumbly!


Time for the next layer! In a large bowl, mix milk, pudding mixes, pumpkin, spices, and 1 cup Cool Whip. Spread on top of the cream cheese mixture. For your last layer spread with another cup, or more, of Cool Whip. (Can you have too much Cool Whip?)


Top off all those luscious layers with more chopped pecans! Isn’t that a dreamy cloud of pumpkin numminess?! (Yes! That’s a word! My granddaughter say’s it all the time! Well…maybe not exactly like that, more like num,num,num,num…which equals numminess in my book. lol) 

Once you have all your layers completed and you’ve topped it off with more delicious chopped pecans it’s time to chill! (The pumpkin lush…you can “chill” too if you want!) You’ll want to chill this for at least 3 hours. You can chill it over night too. This is another one of those recipes that is even better on day #2! (Well…truthfully it’s good on day number 3, 4, and 5 too! )


To serve cut into squares and slide a spatula underneath making sure you go under the buttery pecan crust! You want every single speck of that crumbly flaky goodness!


This is a hard dessert to photograph! (Truthfully no food is easy to photograph!) I wanted you to see all the layers so I sacrificed and ate piece so that I could get a good photo! 😉 (Okay, I didn’t really HAVE to eat it…but do ya blame me? lol)

Look at the crumbly buttery crust with those flecks of chopped pecans! That delicious rich cream cheese layer! Followed by a thick creamy luscious spiced pumpkin white chocolate layer and topped off with a billowing cloud of Cool Whip and more chopped pecans! I’m drooling! What’s not to love about an amazing layered dessert like this!

It really is a fantastic dessert to serve. Especially for the Holidays!


I really hope you’ll give this one a try! It’s so easy to make. It takes some effort because of the different layers. However, if you do them step-by-step you’ll have it done and chillin’ in no time!


I want to wish you all a very HAPPY THANKSGIVING! I hope your table is surrounded by those you love! I can hardly wait to have my house full of family chomping down on all the goodies I have made. To me cooking is just another way of saying “I love you!”. I love sitting around the table talking, eating, and making memories!

Thank You for stopping by, for being a part of my journey and my life! For sharing your life with me! I’m so grateful for each and every one of you! Have a Great day and try not to do too much! Remember…just like this dessert…we all need to take some time to “Chill”!










Layered Pumpkin Lush
Layered Pumpkin Lush
Norine Rogers

A layered dreamy dessert with a buttery pecan crust and layers of cream cheese, pumpkin, and Cool Whip. Perfect for the Holidays!

  • 2 cups flour
  • 3/4 cup butter, softened
  • 3/4 cup pecans, chopped
    Cream Cheese layer
  • 8 ounce package cream cheese, softened
  • 1 Cup powdered sugar
  • 1 cup Cool Whip, thawed
    Pumpkin layer
  • 2 1/2 cups milk
  • 3 small packages white chocolate instant pudding
  • 1 (15 ounce) can pumpkin
  • 1 cup Cool Whip, thawed
  • 1 teaspoon pumpkin pie spice
    Whipped cream topping
  • 1 cup Cool Whip
  • 1/2 cup pecans, chopped

  1. Preheat oven to 350°. In a medium bowl, combine flour, butter, and 3/4 cup of pecans. Press mixture into the bottom of a sprayed 9 x 13 baking dish. Bake for 15 minutes. Allow to cool completely.
  2. In a medium bowl, mix cream cheese and powdered sugar. Add 1 cup Cool Whip and spread on top of cooled crust.
  3. In a large bowl, mix milk, pudding mixes, pumpkin, 1 cup Cool Whip and pumpkin pie spice until smooth. Spread on top of cream cheese layer.
  4. Spread another cup of Cool Whip on top and sprinkle with remaining pecans.
  5. Chill for at least 3 hours, until set.

; Yield: 12 servings
Serving Size: 1 sqaure





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